富含叶酸巴旦木牛轧糖的研制

Development of almond nougat rich in folic acid

以棉花糖、奶粉、巴旦木为主要原料,黄油、葡萄干为辅料,添加叶酸进行营养强化制备一款富含叶酸巴旦木牛轧糖。以感官评价为评价指标,考察黄油添加量、奶粉添加量、巴旦木添加量、葡萄干添加量和熬制时间对巴旦木牛轧糖品质的影响,再通过响应面试验确定其最佳加工工艺,并对叶酸在牛轧糖制作过程中的变化情况进行研究。结果表明,最佳工艺为:以100 g棉花糖为基数,黄油添加量15%,巴旦木添加量26%,奶粉添加量41.5%,葡萄干添加量15%,熬制时间4.5 min,此工艺条件下生产的巴旦木牛轧糖感官评分达到86.3分,叶酸损失率较小,为27.3%。富含叶酸巴旦木牛轧糖成品表面光滑,软硬适中,口感细腻、不黏牙,气孔均匀,具有奶香味和巴旦木的清香味,每日食用100 g该产品即可很好的满足成人、儿童、孕妇对叶酸的需求。

Using cotton candy,milk powder,and almond as the main raw materials,butter and raisins as adjuncts,and adding folic acid for nutritional enhancement,a folate rich almond nougat was prepared.Using sensory evaluation as the evaluation index,the effects of butter addition,milk powder addition,almond addition,raisin addition,and cooking time on the quality of almond nougat were investigated.The optimal processing technology was determined through response surface methodology,and the changes in folic acid during the nougat sugar production process were studied.The results showed that the optimal process was based on the dosage of 100 g cotton candy,with 15%butter added,26%almond added,41.5%milk powder added,15%raisin added,and a cooking time of 4.5 minutes.Under these process conditions,the sensory score of the produced almond nougatse reached 86.3 points,and the folate loss rate was relatively small,at 27.3%.The finished product of folate rich almond nougat is smooth,with a moderate softness and hardness.The taste is delicate and non stick to the teeth,and the pores are even.It has a milky aroma and the fragrance of almond.Eating 100 g of this product daily can meet the needs of adults,children,and pregnant women for folic acid.